Diese koreanische Knödelsuppe besteht aus zähen, von Hand zerteilten Nudeln, die in einer würzigen, pikant-würzigen Kimchi-Brühe schwimmen, die Ihre Seele wärmt. Perfekt für kühle Nächte oder wenn Sie einen geschmacksintensiven Muntermacher brauchen.
Rated 3.1 stars by 21 users, click here to rate this recipe.
Category
Lunch
Servings
4
Prep time
1 hour
Cook time
30 minutes
This Korean dumpling soup features chewy hand-torn noodles swimming in a spicy, tangy kimchi broth that’ll warm your soul.
Ingredients
- 240g plain flour (8.5 oz all-purpose flour)
- 6g salt (1 tsp)
- 15ml peanut oil (1 tbsp)
- 500g beef steak, sliced thin (1.1 lbs)
- 1 brown onion, sliced
- 6 cloves garlic, crushed and chopped
- 3 spring onions, sliced thin
- 800ml chicken stock (3.5 cups)
- 250g kimchi and juice (8.8 oz)
- 2 tbsp Gochujang
- sesame oil
Directions
To make the hand-pulled dough noodles, add the flour, salt, and oil to a bowl along with 180ml (¾ cup) of room temperature water. Mix well with your hand until the dough comes together and knead for 4-5 minutes. Cover with a tea towel and rest for 45 minutes.
- To assemble the broth, add the chicken stock, kimchi, and kimchi juice to a pot along with the onion, the white part of the spring onions, and garlic. Bring to a simmer, cooking on medium-low heat for 10-12 minutes. Add the Gochujang and some salt if needed.
- After the dough has rested and while the soup is still simmering, pull small pieces of dough and drop them straight into the boiling liquid.
- Cook for a further 5 minutes before adding the thinly sliced beef and cooking for an additional 2 minutes.
- Serve with the green parts of the spring onions on top, a drizzle of sesame oil, and enjoy!